This Caprese stuffed chicken breast recipe is perfect for a quick, easy and healthy weeknight meal. Filled with basil pesto, mozzarella and fresh tomatoes, and baked in a balsamic sauce, it's simple to make and bursting with Mediterranean flavors.
Using a sharp knife, cut partially through each breast lengthways to form a pocket.
Season all over the breasts, and inside the pocket, with salt and black pepper
Spread 1 to 2 tablespoons of pesto sauce on both sides of the pocket of the chicken breasts.
Place a slice of mozzarella and tomato into each pocket and close over. Seal with toothpicks.
In a jug or small bowl, mix together the balsamic vinegar and brown sugar, til the sugar dissolves.
Heat a little oil in an ovenproof skillet on a medium high heat. Once hot, place the chicken breasts in the skillet and sear on both sides til browned. The chicken doesn't have to be cooked through.
When ready, pour over the balsamic vinegar and place in the preheated oven for 10 to 15 minutes til the chicken is cooked through to 160-165F.
Remove the chicken breasts from the skillet, place to one side and cover with foil to keep warm.
Place the balsamic in the skillet back on to the stovetop on a high heat. Use a spoon to deglaze the pan and heat the balsamic until it has reduced and is thicker, this will only take a few minutes.
Spoon the balsamic reduction over the chicken breasts to serve.
Notes
Chicken is best cooked when it’s at room temperature, so take the breasts out of the fridge 30 minutes before you want to cook them.
When you cut the pocket in the chicken, take care not to cut all the way through so that the sauce can’t escape.
Don't be tempted to overstuff the chicken or the filling will ooze out.
Let the chicken rest for 5 to 10 minutes before serving to allow the juices to redistribute.
Nutritional values are based on one stuffed chicken breast and are an estimate only.